Ingredients:

  • 1.5 lbs (680g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/2 cup (113g) unsalted butter, melted
  • 1 small yellow onion, finely chopped (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1/2 cup (50g) panko breadcrumbs
  • 1/4 cup (25g) finely grated Parmesan cheese
  • 1/4 cup (5g) chopped fresh parsley
  • 2 tablespoons (30ml) mayonnaise
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon (5ml) lemon zest
  • 1/2 teaspoon (2.5ml) Old Bay seasoning
  • 1/4 teaspoon (1.25ml) salt
  • 1/8 teaspoon (0.625ml) black pepper
  • 1 tablespoon (15g) unsalted butter
  • 1 tablespoon (7.5g) all-purpose flour
  • 1 cup (240ml) milk (whole or 2%)
  • 1/4 cup (60ml) heavy cream
  • 1/4 teaspoon (1.25ml) salt
  • 1/8 teaspoon (0.625ml) black pepper
  • Pinch of nutmeg
  • 1/4 cup (28g) shredded Gruyere cheese

Instructions:

  1. Preheat oven to 375°F (190°C). Grease the baking dish.
  2. Toss the shrimp with olive oil, salt, and pepper. Set aside.
  3. Melt butter in a pan over medium heat. Sauté onion until softened, then add garlic and cook until fragrant (about 1 minute).
  4. In a large bowl, combine the sautéed onion/garlic mixture with panko, Parmesan, parsley, mayonnaise, Dijon mustard, lemon zest, Old Bay, salt, and pepper. Mix well.
  5. Stuff each shrimp with a generous spoonful of the stuffing mixture.
  6. Melt butter in the saucepan. Whisk in flour and cook for 1 minute to make a roux. Gradually whisk in milk and heavy cream until smooth. Simmer until thickened. Season with salt, pepper, and nutmeg. Stir in Gruyere (if using) until melted.
  7. Pour the creamy sauce into the prepared baking dish. Arrange the stuffed shrimp evenly over the sauce.
  8. Bake for 25-30 minutes, or until the shrimp are cooked through and the stuffing is golden brown and bubbly. This Creamy Dreamy Baked Stuffed Shrimp Casserole is ready to serve.